Bite Size: Elegant Recipes for Entertaining

Francois Payard, Author, Rogerio Voltan, Photographer, Anne E. McBride, With
Francois Payard, Author, Rogerio Voltan, Photographer, Anne E. McBride, With . Morrow $19.95 (170p) ISBN 978-0-06-088722-3
Reviewed on: 08/07/2006
Release date: 10/01/2006
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Budding caterers may want to pick up a copy of haute French chef Payard's latest book, for they're the only entertainers who will really be able to use it. With recipes that are stunning but labor-intensive (who wants to be standing over the stove browning tuna wrapped in phyllo while guests are in the living room sipping champagne?), this collection may be best left to those who want to serve but not socialize. Not all of these hors d'oeuvres must be made immediately before serving, however. Ratatouille in Parmesan Cups, for instance, could probably be prepared ahead of time and reheated, and Chilled Tomato Soup with Guacamole is definitely do ahead-able. White Anchovy and Tomato Crostini is a simple, elegant example of southern French cuisine. And as Payard, who has worked in some of the world's greatest kitchens (including Le Bernardin and Daniel in New York) says, Cherry Tomatoes Filled with Goat Cheese are "easy"—that is, once you've scooped out the inside of 20 little tomatoes. Kumamoto Oysters with Yuzu Sorbet and Caviar, Kataifi-Wrapped Scallops with Orange-Mustard Sauce, and Lamb and Tomato Chutney on Cumin Wafers, on the other hand, are probably out of the question for most cocktail party hosts. Photos. (Oct.)

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